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Make Perfect Scrambled Eggs Every Time

Did you know that today is World Egg Day? Eggs are one of the world's most versatile ingredients, as they play a key role in everything from frittatas to soufflés. They're also delicious when eaten on their own, and I love them in every preparation — over-medium, poached, and soft-boiled. One of my favorite dishes, however, has to be scrambled eggs. When overcooked, they can taste terrible — burnt, rubbery, dense, and nauseatingly rich. When prepared perfectly, though, they're a piece of heaven, creamy and fluffy, light and rich, all at the same time. How's one to ensure properly scrambled eggs every time? Get my best advice when you


  • Use fresh, organic farm eggs whenever possible. They are yellower, creamier, and scramble fluffier than a generic supermarket egg.
  • Allow eggs to warm up to room temperature before cooking.
  • Don't crack eggs on the edge of a bowl; you're more likely to get little pieces of eggshell in your scrambled eggs. Instead, opt for a hard surface like a wooden tabletop.
  • Coat your skillet with oil or butter to help prevent the eggs from sticking to the skillet.
  • Add a bit of fat, such as butter or milk, to your beaten eggs to add creaminess.
  • Once the eggs are in the skillet, cook them on low heat, stirring continuously.
  • If you find the pan is overheating, turn down the heat slightly and stir a few drops of cold milk into the eggs.
  • Remove the eggs from heat when they've solidified but still have a glossy sheen.

What are your tips to making perfectly scrambled eggs?

Join The Conversation
ladychaos ladychaos 8 years
I cook them with loads of cheese and a touch of Ms. Dash. I don't like them runny, but I don't like them well done either. I like them perfectly moist looking.
victork victork 8 years
I like my eggs runny, but not like the above photo (runny whites). The way I make mine is to first separate the eggs, and cook the whites until they are almost done. It's in the final thirty seconds/one minute that I then add the egg yolks. This way, you get the creaminess of the yolk, but the nice toughness of the whites. Chives added to the mixture I like, and a touch of full fat cream. Creme fraiche ideally. However, lately I've become a fan of adding sun-dried tomatoes, or if I have them, cocktail onions. Dill also works wonders. Adds a nice bit of freshness to the mix.
sham28 sham28 8 years
Low heat is HUGE- any protein cooked at high heat will toughen faster than it should.
SugarCat SugarCat 8 years
Yum, now I want scrambled eggs for dinner tonight.
shannonsgt shannonsgt 8 years
Water for omlettes, milk (or nothing) for scrambled eggs
kristints kristints 8 years
Scrambled eggs are truly best when you whip them with an electric mixer (hand or stand) and a little bit of milk, I obviously don't bring out the mixer every morning for breakfast, but you should definitely try it that way sometime.
oxykisses oxykisses 8 years
i always add a sprinkle of garlic powder and some salt and pepper to the egg and milk mixture and everyone raves about my eggs. they ask me if ive ever worked at a diner haha! ( i havent btw )
cotedazur cotedazur 8 years
best seasoning for eggs (esp if you like adding cheese) is TARRAGON. gives a very sophisticated edge to the best comfort food. i also saw one recipe where the chef mixed scrambled eggs with fresh pesto - i've never tried it, but i can vouch that the colors were gorgeous together.
Zereh Zereh 8 years
Can't do runny eggs either ... A dash of cream makes all the difference (though if I didn't have cream I'd not put anything in). I cook them quickly over medium-high heat. Add goodies or don't. Don't is perfect. A bit of diced tomato, onion, a mushroom or two and some cheese would be even better. I'd take them off of the heat when they looked like those in the picture ~ but would let them sit for a minute or two to finish cooking under a lid. "Breakfast" for dinner is my favorite. Warm waffles with gooey maple syrup on a chilly night >>>> meat & potatoes. <3 Z
imroyalti imroyalti 8 years
I prefer to add seasoning salt...Lawry's is the best.
Giasbash6260 Giasbash6260 8 years
WHY ruin perfectly healthy eggs with MILK!
bibelot bibelot 8 years
I heard that adding salt makes your eggs runny. I like my scrambled eggs done over low-to-medium heat, beaten with a splash of milk (or cream, yummmm) and cooked in a teeny bit of butter. SO good on hot, crispy toast! :-)
Mintie Mintie 8 years
always always organic, free range eggs. makes a world of difference!!!
Segat1 Segat1 8 years
The eggs in the picture have been WAY overbeaten in the pan. Hence why there's that erky goo around the edge. You can still do soft scrambled but don't beat the living daylights out of them in the pan, pour in, let set for a bit then start to move it around. Milk is a must - cream and smoked salmon for extra decadence! Me, I prefer them to be medium hard, but not like the rubber they serve in hotels!
OChottie OChottie 8 years
That sounds like a good tip^
not-applicable not-applicable 8 years
milk makes eggs rubbery. all you need is a little water. the secret is beating your eggs quickly to get them light and airy, and putting a lid on the pan. the water you added to the eggs vaporizes, and the steam means your eggs will be fluffy and fully cooked without being dry.
DeviousMuse DeviousMuse 8 years
I usually do 2 egg whites and 1 whole egg, then add a splash of milk or tiny dollop of plain greek yogurt to the mix. Then seasonings (oregano, salt/pepper, a little chili powder) and cook over low heat, stirring constantly. Then the eggs are still slightly too wet for my tastes, I turn off the heat, but flip them twice more in the pan to finish off the cooking with the residual heat. A couple dashes of Louisiana hot sauce, and I have myself a feast!
luiyuming luiyuming 8 years
I think usually people just beat up 2-3 whole eggs but I found taking out the yolk for the 2nd and 3rd egg helps the end result to be fluffier and lighter in taste. Less fattening too since there is a lot of fat content in the yolk.
Soniabonya Soniabonya 8 years
i always add a splash of milk to my scrambled eggs. i don't like the runny eggs. i like them, light, fluffy and pretty much cooked through.
0danielle0 0danielle0 8 years
I cannot STAND overcooked eggs. Ugh. Your best tip= take eggs off the heat when they are solid but still glossy! If they're turning tough and brown, your eggs are burning!
mtiger mtiger 8 years
I love scrambled eggs with cheese, tomato, salt, and pepper!
suzyqzar suzyqzar 8 years
I like to use a splash of milk, but I cook the eggs in extra virgin coconut oil. It's a little healthier than butter, but has a great taste. It may sound a little weird, but it tastes great!
steffy08 steffy08 8 years
now I really want some eggs
mswender mswender 8 years
My secret s OLD BAY!!!! it is the perfect seasoning for eggs and pretty much anything.
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